Mediterranean Penne and Sausage
Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and hearty Mediterranean Penne and Sausage recipe. Featuring tender penne pasta, perfectly browned Italian sausage, and a medley of fresh veggies like zucchini, red bell peppers, and cherry tomatoes, this dish is bursting with color and flavor. Kalamata olives and creamy crumbled feta cheese add a delightful briny tang, while a hint of garlic, oregano, and red pepper flakes infuses every bite with aromatic warmth. Tossed with fresh baby spinach and finished with a sprinkle of parsley, this one-skillet wonder is as wholesome as it is delicious. Ready in just 40 minutes, it's the perfect weeknight pasta dinner that brings a taste of the Mediterranean straight to your table.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound Italian sausage (mild or spicy, casings removed)
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup crumbled feta cheese
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red onion and red bell pepper and sauté for 3-4 minutes until softened.
Stir in the zucchini and cook for another 3-4 minutes until tender. Add the minced garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes, kalamata olives, dried oregano, red pepper flakes, salt, and black pepper. Stir and cook for 2-3 minutes until the tomatoes start to break down.
Return the cooked sausage to the skillet and mix well. Stir in the cooked penne pasta and toss to coat. If the sauce is too dry, add a splash of the reserved pasta cooking water to loosen it.
Add the baby spinach and cook for 1-2 minutes until wilted.
Remove the skillet from the heat and sprinkle the dish with crumbled feta cheese. Toss lightly to combine.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
